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Broccoli soup with cheese toasties

Broccoli soup with cheese toasties

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A star rating of 4 out of 5.17 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Use up any leftover cheese – blue, cheddar, red leicester... – in these melty baked sandwiches with soup

  • Freezable
Nutrition: per serving
NutrientUnit
kcal464
fat19g
saturates10g
carbs42g
sugars3g
fibre4g
protein32g
salt2.28g
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Ingredients

  • 1 large potato , diced
  • 1.2l chicken or vegetable stock
  • 400g broccoli , chopped into florets

For the toasties

  • 7 slices bread
  • 175g cheese , grated – cheddar, red leicester or any blue cheese
  • 1 egg , beaten
  • 3 spring onions , chopped
  • few drops Worcestershire sauce

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Put the potato and stock in a saucepan and bring to the boil, turn down to simmer for 10 mins until the potato is tender, then add the broccoli and some seasoning and cook for another 4-5 mins. Blend the soup until smooth, then return to the pan and keep warm while you make the toasties.

  • STEP 2

    Whizz 1 slice of bread to make crumbs, then stir in the cheese, egg and onions. Spread over 3 slices of bread, add a dash of Worcestershire sauce, and sandwich each one together with the remaining slices. Brush with oil and bake for 10 mins, turning halfway through, until the outside is crisp and golden and middle melted. Cut into triangles and serve with the soup.

RECIPE TIPS
BROCCOLI & BLUE CHEESE SOUP

After blending the broccoli soup, stir in 175g crumbled blue cheese until melted. Serve with crusty bread.

Goes well with

Recipe from Good Food magazine, January 2011

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A star rating of 4 out of 5.17 ratings
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